Ingredients35 m servings 308 cals
- Stir together the tomatoes, basil, red wine vinegar, olive oil, and oregano in a bowl; allow mixture to stand at least 10 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm, about 8 minutes. Drain well. Mix the hot cooked tagliatelle into the tomato mixture; sprinkle with Parmesan cheese to serve.
Per Serving: 308 calories; 8.9 g fat; 50 g carbohydrates; 9.9 g protein; < 1 mg cholesterol; 34 mg sodium. Full nutrition
ReviewsRead all reviews 5
A quick and easy recipe I make often when my husband is out of town because it doesn't have enough meat for him (since it doesn't have any!) It is a great dish to make during the week when you o...
This is a good recipe. I made mine into a pasta salad and ate it cold, plus I added chicken to it as well for some protein. The only reason I don't give it 5 stars is because it seems there was ...
A little bizarre to eat pasta with uncooked tomatoes. I didn't have time time to buy fresh basil or oregano and used dried ones instead, which didn't turn out good. The pasta was aggressive as a...
Loved this. Definitely need to use garden fresh tomatoes - not the ones you get in the grocery store - to make this dish a success. Very simple and light meal for summer.